Sweet and Sour Fish Parcels

The Fish

1. Heat the oil and ginger in a frying pan and fry the hake until only just done.
2. Remove and set aside, continue with the vegetable stir-fry.

The Stir-Fry

1. Heat the oil in a large wok and stir-fry all of the vegetables, keeping them textured. Add the soy and corn flour mix, sesame oil and coriander, cool the mixture and then assemble the fish parcels.
2. Peel off 1 sheet at a time, keeping the remainder covered with a damp cloth, as they dry out very fast.
3. Place the wrapper down on a flat surface so that it is facing you in a diamond shape.
4. Place the stir-fried vegetables in the middle of the wrapper, place a fish onto that, then fold the wrapper over. Firmly bring in the sides and with a pastry brush, paint the exposed areas with egg and roll up tightly – continue to roll the rest.
5. Deep fry in hot oil (180°C – 190°C) until golden brown – drain and dab with absorbent paper.
6. Serve with sweet and sour sauce.

Sweet and Sour Sauce

1. Heat the oil in a medium saucepan and cook the ginger for a minute. Add the star anise, rice wine vinegar, sugar, garlic and tomato puree and cook gently and slowly till the sugar has dissolved.
2. Add the pineapple chunks and juice and cook until nice and syrupy, adding a little water if the sauce is too acidic for you.